Recommendations from CMB judges from around the globe
Located in the heart of Europe, Switzerland is mostly renowned for its picturesque landscapes, but few probably know that from a culinary perspective, it is a hidden gem. In fact, the country boasts more Michelin-starred restaurants per capita than anywhere else in the world. The 2019 edition of the guide to Switzerland listed 3 three-star restaurants, 20 two-star restaurants and 105 one-star restaurants, bringing the total to 128. This makes it the world’s most dense network of Michelin-starred gourmet restaurants.
Swiss cuisine is broad-ranging and varied. Although influenced by German, French and Northern Italian cuisines, it is based on local ingredients and carries its own authentic character. Throughout Switzerland’s 26 regional cantons, there are exciting dishes to suit every taste: fondue, raclette, älplermagronen, rösti, bündner nusstorte, zürcher geschnetzeltes, Vaud saucisson and many more. And one of the main ingredients that Swiss cuisine owes its excellence to is cheese.
There are more than 550 varieties of Swiss cheese, and nearly half the milk produced in Switzerland is turned into cheese. You could easily explore Switzerland by travelling from cheese dairy to cheese dairy. Each region has its own specialties: the soft AOP Vacherin Mont d’Or, for instance, the aromatic Appenzeller®, the savoury AOP Emmentaler, the full-flavored AOP Sbrinz, or the famous AOP Gruyère.
All over the world, gourmet food lovers and experts enjoy AOP Gruyère for its unique flavour. And as wine and cheese have gone hand in hand for centuries, we asked some of our distinguished tasters which wines pair well with AOP Gruyère. Here are the top 10 suggestions: